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Clean and chop 1 pound mushrooms, then cook them in a large skillet with 1 tablespoon olive oil, ½ teaspoon salt, and 2 twists black pepper on high heat for 5 minutes.Tip: The mushrooms will release water. Keep cooking them until all water is gone, the pan is dry, and the mushrooms get brown.
Add 3 tablespoons unsalted butter and 2 cloves garlic (grated), and sauté for one minute, stirring often.Now you boil 12 ounces fettuccine in a large pot with salted water.
Add 1 cup heavy cream to the mushrooms and simmer on low-heat for 5 minutes or until the cream thickens.Turn the heat off, add ½ cup grated parmesan and 1 sprinkle grated nutmeg. Stir until parmesan melts.
When the pasta is al dente, drain it and add it to the sauce. Add a ladleful of reserved pasta water if sauce gets too thick.Toss until the pasta is fully coated in sauce, then serve immediately.
Sprinkle with 1 tablespoon parsley and a twist of freshly ground black pepper.